Summer Rolls

Summer Rolls

Summer Rolls

45 minutes

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Details
  • Serving Size:   6
  • Dairy-Free:   True
  • Weight Watchers:   7 Points
Cuisine
  • fingerfood
  • antipasti
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
Ingredients
  • 1 avocado, stoned, peeled and cut into strips
  • 1/2 cucumber, julienned
  • fresh cilantro, chopped, to taste
  • 2 cloves garlic, minced
  • 1 tablespoon lemon grass, pureed
  • 1/4 pineapple, julienned
  • 1 red bell pepper, julienned
  • 16 pieces of rice paper
  • 1 cup vermicelli, cooked
  • 2 teaspoons sesame oil
  • 3 tablespoons soy sauce
  • 2 teaspoons sugar
  • 1 cup spicy tofu, cut into strips and marinated
  • 1 tablespoon sambal oelek
Instructions

Place all marinade ingredients in a zip lock bag.Seal bag and shake to coat the tofu.

Place in the fridge for at least half an hour or up to one day.When ready to assemble rolls, place a piece of rice paper in a shallow pan of water.Leave in water, turning once, until the sheet is flexible.

Place on a flat moist surface and arrange piece of avocado and a piece of tofu near the edge of the rice paper that is closest to you.

Add 2-4 pieces of cucumber, pineapple, and red bell pepper each. Top with a small amount of vermicelli and a few sprigs of cilantro.Take the edge of the rice paper and holding the filling tightly begin to roll as if rolling a burrito. Make sure to fold the sides inward as you go.

Place finished roll on platter to dry.Repeat steps until you run out of ingredients.

Serve with thai chili sauce or spicy peanut sauce.

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